1 lb. chopped beef
1 (29 oz.) can tomato puree
1 (12 oz.) can tomato paste
1/2 c. finely chopped onion
1 clove garlic, finely minced
1 tbsp. brown sugar
1/2 tsp. dried, crushed red pepper

Pour tomato puree into heavy 3 quart saucepan. Brown chipped beef in a frying pan until well browned. Remove meat from frying pan and add to puree in saucepan. Drain off all but 2 tablespoons of meat drippings from frying pan. Add tomato paste to the reserved drippings and simmer for 10 minutes, then add to meat mixture. Add chopped onion, minced garlic, brown sugar and red pepper to meat and tomato mixture. Cover and simmer sauce for 2 hours.

LASAGNE - DRY METHOD:

2 lbs. Ricotta cheese
2 lbs. Mozzarella cheese, thinly sliced
1 (10 oz.) pkg. lasagne noodles, uncooked
1 c. water

Lightly grease a 12 x 18 x 3 inch baking pan. Spread 1/4 cup cooked tomato sauce on bottom of pan. Place four dry lasagna noodles on top of sauce; three lengthwise, one across to fit. Then alternate layers of sauce, Ricotta cheese, slices of Mozzarella cheese and noodles. Spread top layer of dry noodles with slices of Mozzarella and sauce. Pour 1 cup water, evenly over top of layers. Cover pan tightly with foil. Bake for 1 1/2 hours at 350 degrees. Remove from oven and let stand for 15 minutes to provide ease in cutting and serving.

As liquid is absorbed, layers will swell. To prevent top layer of cheese from stocking to foil, bubbly foil on top before crimping edges of pan or place foil on top of toothpicks which have been placed high enough to prevent foil from sticking during baking.

If you are planning to freeze this recipe, it is best to bake it, then freeze it (wrap tightly after it cools). When you want to serve it, let it thaw completely in the refrigerator and then reheat at 350 degrees for approximately 30 minutes.